Game recipes from the Purple Poppadom

Jenny Longhurst discovers how two chefs are making it game on – Indian style

Jenny Longhurst discovers how two chefs are making it game on – Indian style

WHEN chefs Anand George and Siddartha Sing Rathore were cooking game for royal princes in Rajasthan 10 years ago, little did they think they would be producing some of those special dishes here.

But Anand, executive chef at The Purple Poppadom, Cowbridge Road East, Cardiff, which has just been named South Wales Echo Indian Restaurant of the Year, and his head chef Siddartha have teamed up again to show how game can lend itself to some spicy winter delights.

“We worked in a luxury hotel surrounded by forests,” Anand recalled.

“They used to hunt a lot and game has always been a part of the Indian cuisine in that area, although it was mainly eaten by royalty.

“Some of those dishes have been our inspiration for the game we’re serving here.”

But that was just the starting point.

These two chefs, along with their kitchen team, sharpened up their tastebuds to develop a range of game dishes such as the pheasant and wild boar here.

Anand said: “It took us a few weeks of trying different spices and different blends to get it just right.”

They also spent just as much time creating the perfect accompaniments as in the cauliflower puree.

Rabbit, quail and goat can also be given the Indian treatment and were frequently included in lavish banquets.

“We cooked for the weddings of princes and for other celebrations,” said Siddartha.

“There were often meals of 10 or 12 courses.”

Anand from Kerala and Siddartha from Jaipur both loved to cook with their mothers at home. Although Anand took a degree in commerce and Siddartha graduated in hotel management in Bangalore, both were keen to be hands on in the kitchen.

After working together in India both had spells in London before coming to Cardiff where they continue to push the boundaries to create Indian food with a difference.

With Anand scrupulous about exact weights and measures, the quantities here are being given in metric only according to his instructions.

Pheasant supreme

Serve four

Ingredients

4 skinless fillets pheasant

6g green chilli finely chopped

10g ginger finely chopped

6g garlic finely chopped

6g black peppercorn crushed

5g salt

5g fresh coriander leaves finely chopped

10g ginger garlic paste

50ml oil

Method

Mix all ingredients together except oil and marinate the pheasant for one hour.

Heat oil in a pan and cook the pheasant for two minutes on each side.

Rest in the pan for a further minute and then serve with the cauliflower puree below.

Cauliflower puree

Serves four

Ingredients

450g cauliflower florets chopped

110g leeks chopped

100g onions chopped

70g celery chopped

5g ginger chopped

3g green chilli chopped

5g garlic chopped

2g fennel seeds

75g butter

500ml chicken stock

500ml whole milk

10g salt

300ml water

Method

Heat a saucepan, add butter and allow to melt.

Add onions, celery, leeks, garlic, chilli and ginger and saute for two minutes.

Add cauliflower and sauté for three minutes without browning.

Add milk, stock, water and fennel seeds and mix well.

Bring to the boil then simmer for 10 minutes or until cauliflower is soft.

Blend until smooth.

Return to the boil then simmer until it reaches a puree consistency. Check seasoning.

Wild boar

Serves four

Ingredients

1kg wild boar cubed

600g onions sliced

10g coriander powder

4g turmeric

2g black peppercorns crushed

4g garam masala

3 cloves

2.5cms piece of cinnamon

2 bay leaves

100g fresh tomatoes chopped

30g tomato puree

30g ginger garlic paste

10g salt

50ml oil

5g curry leaves

200ml water

For the fine paste:

40g cashew nuts lightly fried

10g green chilli

15g black peppercorns

100ml water

Method

Blend all fine paste ingredients together.

Heat oil in a thick bottomed pan, add cloves, cinnamon and bay leaves and cook for a few minutes without browning.

Add onions and saute for five minutes, then add ginger, garlic paste and cook for a further five minutes.

WalesOnline is part of Media Wales, publisher of the Western Mail, South Wales Echo, Wales on Sunday and the seven Celtic weekly titles, offering you unique access to our audience across Wales online and in print.